Temperature probes are commonly used during cooking to ensure meats and liquids are at a suitable temperature to be served. They can also be used to ensure glazes are applied at the right temperature, and that products have completely cooked through. To maintain accuracy, temperature probes need to be regularly tested and calibrated, which is a simple process.
Pour 250 ml (1 cup) of water into a saucepan and bring it to a boil on the hob.
Put a few blocks of ice into the bottom of one glass.
Pour half the water into each glass.
Put the thermometer into the hot water, and check the temperature. Adjust the nut to make the thermometer read 100 degrees C (212F).
Put the thermometer into the ice water, and read the temperature. Adjust the nut again until the thermometer reads 0 degrees C (32F).
Repeat until the thermometer reads both temperatures correctly.
Typically, turning the nut left will lower the temperature, and right will heighten it. This can vary depending on the make of your probe. Turn the nut slowly, as usually only a small turn is needed.